This roasted ratatouille pasta recipe is the perfect dish to make when you have a large harvest of vegetables from the garden. It can be adapted to suit your taste and availability, and comes together easily for a delicious dinner.
My parents had a huge garden growing up. I'd say it was somewhere in the range of 20 ft by 50 ft. They grew all kinds of vegetables and come mid-summer there was more than they could use.
One of the recipes I remember is when my mother would make a chunky spaghetti sauce with garden fresh tomatoes, zucchini, onions, and other vegetables. She would also make a traditional ratatouille side dish from her garden harvest.
I thought it would be a good idea to marry these two ideas and create a ratatouille pasta. And though she made her recipes on the stovetop I decided to roast the vegetable for a slightly different flavor.
As you might with any roasted vegetable everything starts with a nice coating of olive oil and some salt and pepper.
After about an hour in a hot oven, the vegetables are soft and juicy.
Other Vegetables You Can Use
- Summer squash or other interesting zucchini like Bianco di Trieste
- Different types of tomatoes including low acid yellow or orange tomatoes.
- Peppers including sweet bell pepper, hot peppers or semi-hot like poblanos.
I did add a little pasta water to the mix just to make sure that the overall dish wasn't dry, however, you can decide for yourself.
For this roasted ratatouille pasta recipe, I used spaghetti rigati. It's a long noodle with ridges to help hold the sauce. However, I know that this dish would taste good with just about any type of pasta noodle you prefer.
Roasted Ratatouille Pasta Recipe
- 1 pound spaghetti rigati
- 1 eggplant peeled and diced
- 1 large zucchini diced
- 1 medium sweet onion diced
- 2 cups grape tomatoes
- 4 cloves of garlic
- 1/4 cup olive oil
- 2 tablespoons of fresh basil chopped
- salt and pepper
- pinch of red pepper flakes optional
- Parmesan cheese for the table
- Toss eggplant, zucchini, onions, tomatoes, and garlic cloves with olive oil and salt and pepper.
- Arrange all vegetables on a greased baking sheet and bake in the oven for 1 hour at 375 degrees.
- Remove vegetables and cook the pasta.
- Drain pasta but retain some of the pasta water for the dish, about 1/2 cup.
- Mix the pasta, basil, red pepper flakes, and vegetables together with the pasta water and mix well.
- Serve with lots of freshly grated Parmesan cheese.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.